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WSET 3 (2nd Edition) > Chap 9: Red and Rose Winemaking > Flashcards

Chap 9: Red and Rose Winemaking Flashcards

1
Q

The vast majority of fruit used in red winemaking is…and…

A

Destemmed

Crushed

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2
Q

What do some red winemakers do after crushing?

A

Leave the grapes to macerate for a period of time at a low temperature

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3
Q

What is the name of the process of cool maceration of red grapes after crushing?

A

Cold maceration/cold soaking

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4
Q

What is the purpose of cold soaking?

A

To extract colour and flavour compounds, as tannins are more soluble in alcohol, therefore not readily extracted at this point in the winemaking process.

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5
Q

Between what temperatures does red wine fermentation usually occur?

A

20C - 32C (68F - 90F) depending on the style being made

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6
Q

Why are the temperatures of fermentation higher for red wine than for white?

A

It’s necessary to aid extraction of colour, flavour and tannin

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7
Q

Beyond what temperature should red wine fermentation not go? Why?

A

35C

This may kill the yeast

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8
Q

How may a red winemaker influence the amounts of colour, flavour and tannin extracted during fermentation?

A

By precisely controlling temperature

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9
Q

Describe how tannin levels may be reduced in red wines

A

By reducing the temperature near the end of fermentation

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10
Q

What will happen to a fermenting red wine if left to itself?

A

A thick mass of pulp and skins will form on its surface

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11
Q

What is the mass of pulp and skins called, that forms on a fermenting red wine?

A

The cap

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12
Q

What will be the result if the cap is left to float on a wine?

A

Little colour, flavour or tannin will be extracted from it

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13
Q

How may the problem of the cap be managed?

A

Using cap management techniques:
* Punching Down
* Pumping over
* Rack and return
* Rotary fermenters

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14
Q

How may cap management techniques be used to control levels of extraction?

A

By altering the duration of each technique

By altering the number of times they are practiced each day

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15
Q

What is the traditional method of punching down?

A

The cap would be punched down by hand with paddles on the end of sticks

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16
Q

What was the big problem with the traditional method of punching-down?

A

There was a danger for the workers of CO2 intoxication

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17
Q

Why is the danger of manual punching-down not really a problem anymore?

A

The same effect can now be achieved with mechanical paddles

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18
Q

Which cap management technique is particularly effective at extracting colour and tannin?

A

Punching down

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19
Q

What is the potential problem when punching down, mechanical or otherwise? When is it most important to consider this/why?

A

It can be too effective at extracting colour and tannin
At the end of fermentation
Tannins are more easily extracted at this point and if too much tannin is extracted, the finished wine can taste overly bitter and astringent.

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20
Q

What is pumping over?

A

It involves drawing off juice from the bottom of the vat and pumping it onto the top of the fermenting wine, wetting the cap.

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21
Q

What is pumping over particularly good at?

A

It is a good way of oxygenating the juice and dissipating heat

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22
Q

Describe Rack and Return

A

The fermenting juice is drained from the fermenting vessel into another vessel, leaving the cap behind.
The juice is then pumped back over the cap.

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23
Q

What is the big disadvantage of Rack and Return? How is this managed?

A

It can be very extractive

It is only performed once or twice during a fermentation

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24
Q

What is Rack and Return particularly good at?

A

Dissipating heat

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25
Q

Describe Rotary Fermentation

A

Fermentation takes place in rotating horizontal tanks, which keeps the juice in constant contact with the skins.

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26
Q

What effect does cap management techniques have on the fermentation vessel that’s chosen?

A

They are usually large and open-topped

Can be oak, concrete or SS

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27
Q

What kind of vessel should NOT be used for fermenting red wines? Why?

A

Oak Barrels

It would be almost impossible to maintain sufficient contact between the skins and the juice

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28
Q

What is the main aim of post-fermentation maceration?

A

To extract further tannin

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29
Q

Some winemakers have found that ____can create a smoother tannin structure

A

Extended periods of post-fermentation maceration

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30
Q

What happens to red wine immediately after fermentation/maceration?

A

The free run wine is drawn off the skins

The remaining mass is pressed, creating a press wine

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31
Q

What is press wine?

A

The wine which is released from pressing the grape mass after fermentation (in the case of red wine)

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32
Q

Describe how press wine differs as it’s being pressed

A

It is similar in composition to free-run wine at the beginning, but becomes deeper in colour and higher in tannin as pressing continues

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33
Q

How is press wine managed by red winemakers?

A

They will usually separate the wine at different stages of pressing

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34
Q

What is the name for the wines separated at different stages of pressing?

A

Press fractions

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35
Q

What may press fractions be used for later in the process of red winemaking?

A

To adjust colour and tannin in the final blend

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36
Q

What is the main consideration for a winemaker when they are using whole bunches? Why?

A

That the stems are ripe, otherwise the tannins in the unripe stems may give the finished wine an undesirable bitter taste

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37
Q

What is the main reason for using whole bunches during fermentation?

A

To create an oxygen free environment for the uncrushed grapes

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38
Q

What are the two main outcomes of creating an oxygen-free environment for fermenting grapes?

A
  • Intracellular fermentation
  • Distinctive aromas are created within the berry, which give wines made this way unique qualities.
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39
Q

Define intracellular fermentation

A

The lack of oxygen in the uncrushed fruit results in the berries creating alcohol within their cells, without the involvement of any yeast.

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40
Q

List the three forms of whole-bunch fermentation

A

Carbonic maceration
Semi-carbonic maceration
Whole bunches with crushed fruit

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41
Q

List the key stages of carbonic maceration

A
  • Whole uncrushed bunches are placed into vats which are filled with CO2 to remove all oxygen –> This causes intercellular fermentation to start
  • At 2% alcohol, the grapes begin to split and they begin to release their juice –> the grapes are generally pressed at this stage to seperate the juice from the skins
  • Yeast then completes the fermentation (off the skins)
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42
Q

What is the key structural difference in wines made using carbonic maceration?

A

It extracts a lot of colour, but little tannin.

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43
Q

What are the tell-tale aromas/flavours of a wine made with carbonic maceration?

A

Kirsch, banana, bubblegum and cinnamon-like spice

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44
Q

Describe semi-carbonic maceration?

A
  • The vats are not filled with CO2
  • The vat is filled with whole bunches
  • The weight of the whole bunches crushes those at the bottom, releasing some juice
  • Ambient yeast begin to ferment the juice at the bottom, filling the tank with CO2 as a by-product
  • Remaining intact grapes undergo carbonic maceration as normal
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45
Q

Name a notable wine style which is made using semi-carbonic maceration. How is this process different?

A

Some premium Pinot Noirs

Although, thea alcoholic fermentation continues on the skins

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46
Q

How is the winemaking process different when semi-carbonic maceration is used for premium Pinot Noir?

A
  • Grape skins are progressively broken up using punching down over the course of the first few days
  • An ever-decreasing amount of carbonic maceration takes place until all grapes are broken up
  • Alcholic fermentation will continue on skins and may be followed by post-fermentation maceration
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47
Q

What is the potential result of the premium pinot noir approach to semi-carbonic maceration?

A

It can result in a better integration of aromas from intracellular fermentation with the aromas from the grape variety, which results in the wine having a fresher fruit character.

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48
Q

How is intracellular fermentation encouraged when whole bunches are mixed with crushed fruit?

A

The whole grapes are usually submerged in the juice of the crushed ones, resulting in a lack of access to oxygen for the whole grapes. The whole bunches are progressively crushed down during fermentationas the cap is regularly punched down.

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49
Q

How are the more ‘carbonic’ characteristics created when using whole bunches with crushed fruit?

A

By raising the percentage of whole bunches used at the start of the fermentation.

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50
Q

What are thought to be the outcomes of using a greater percentage of whole bunches with crushed fruit?

A

Silkier texture

Brighter, fresher fruit characteristics

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51
Q

What is the most important decision when it comes to pre-bottling maturation when making red wines?

A

The option of whether or not to use oak

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52
Q

Virtually all red wines undergo…

A

MLC

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53
Q

The generally more robust flavours of red wines mean they benefit less from…than white wines

A

Extended time on their lees

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54
Q

Which maturation trend is now declining in red winemaking?

A

Maturing premium red wines in small, new oak barrels

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55
Q

What is the style that red winemakers are aiming for now? How are they achieving this?

A

Greater subtlety and integration

By using oak vessels of different ages and larger sizes

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56
Q

A red winemaker’s best wines will be still often be____and with more___when compared to their lower level wines.

A

Aged for longer

New oak

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57
Q

How will a red winemaker’s fruit usually reflect the quality of wine it’s intended to produce? Why should it be like this?

A

The best wines will usually be made with a higher quality, more concentrated fruit
To support a greater level of new oak flavours

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58
Q

What is blending used for in the making of red wine? Give examples

A

To enhance or balance out certain aspects of the wine, such as colour, body, tannin, acidity and flavour

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59
Q

What is used in red winemaking to boost colour, flavour and tannin in the more delicate free-run wines?

A

The use of different press fractions

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60
Q

Which blending practice may help to enhance the complexity of a red wine?

A

The blending of wines matured in oak vessels of different ages, sizes and toasting levels

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61
Q

How may blending be used to achieve a more subtle oak influence on a red wine?

A

The winemaker may blend wines matured in oak with wines matured in stainless steel or concrete vessels

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62
Q

Why might a red winemaker avoid clarification and/or stabilisation?

A

Some winemakers believe that these processes may harm the wine’s structure

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63
Q

How may clarity be achieved without filtration in a red wine?

A

By allowing gradual sedimentation through extended maturation

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64
Q

Describe the grape-growing areas responsible for high-volume, inexpensive red wines

A

They tend to be warm, sunny and dry

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65
Q

Which varieties tend to be used for high-volume, inexpensive red wines? Why?

A

Those that can thrive in warm, sunny and dry conditions (e.g. Shiraz, Cabernet Sauvignon, Merlot, Grenache etc.)
Growing areas for this category of wine tend to be warm, sunny and dry

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66
Q

What is the additional benefit of growing grapes like Shiraz/Merlot etc. for high-volume, inexpensive wines?
Why?

A

They can produce fruity wines with adequate colour even at high yields
Due to the concentration of colours and flavours in their skins

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67
Q

How may the high-volume examples of red wine grapes compare with their premium counterparts?

A

They may display less colour, lighter tannins and less intense and complex aromas
Distinctive characteristics may diminish, resulting in more homogenous wines

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68
Q

Name a black grape which is rarely used in high-volume, inexpensive wines
Why?

A

Pinot Noir

It’s hard to grow, prefers cooler climates and can be difficult to extract adequate colour and tannin at high yields

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69
Q

How may high-volume, inexpensive red wines be labelled? (give an example)

A

‘Fruity Red’

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70
Q

What is the broad flavour style in which high-volume red wines are usually made?

A

Fruity and low-tannin

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71
Q

How are fresh, fruity aromas retained in high-volume red wines?

A

The juice is handled protectively with SO2 levels being monitored throughout

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72
Q

What will usually happen to harvested red grapes for inexpensive wine once they arrive at a winery?

A

They’ll usually be destemmed and crushed

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73
Q

What adjustment will usually need to be made for inexpensive red wines? Why?

A

Tartaric acid will usually be needed due to the warm growing climate usually experienced

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74
Q

Which process may or may not occur just before fermentation when making inexpensive red wine? Why may it not be used?

A

Maceration

It can tie-up vat space and so may not be feasible in a high throughput winery

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75
Q

What kind of yeast will usually be used for inexpensive red wines?

A

Commercial yeast

76
Q

What temperature will fermentation usually be performed at when making inexpensive red wine? With what aim?

A

22C - 25C (72F - 77F)

To maximise fresh fruit aromas

77
Q

Which fermentation vessels will be used for inexpensive red wines?

A

Variable (Static or rotary)

78
Q

How often will cap-management take place in inexpensive red wines?

A

It varies dependant on style, but typically the cap will not be heavily worked

79
Q

How typical is post-fermentation maceration in the production of high-volume, inexpensive red wine? Why?

A

It’s not usually used, due to constraints on vat space and time
This can extract additional tannins which are not usually desirable in this style of wine

80
Q

How may a winemaker for inexpensive reds approach giving more structure to a wine?

A

They may macerate a small portion of the wine after fermentation and blend this as necessary later

81
Q

Which other vinification techniques may be used to create inexpensive red wines? Which high-volume wines are most commonly made in this way?

A

Carbonic and semi-carbonic maceration

Grenache and basic Beaujolais

82
Q

Which maturation options are available to a winemaker creating inexpensive red wines? What is the benefit to the wine of each?

A
  • Stainless steel (pure fruit flavours)
  • Short oak ageing (smooth tannins and add oak characteristics)
  • SS with oak staves/chips (for quick toasty flavours)
83
Q

Describe oak barrels when used for maturation of inexpensive red wines
How long are they typically used for in this instance?

A

Maturation will only last a matter of months and often second or third fill (on their 2nd or 3rd usage)

A matter of months

84
Q

What is the role of stabilisation, clarification and fining in making inexpensive red wines?

A

These processes are almost always used to meet with customer expectations of a wine that is clear and without sediment.

85
Q

What is the role of SO2 in inexpensive red wines prior to bottling?

A

SO2 levels are topped up to reduce chances of oxidation despite the short shelf-life

86
Q

Describe the viticultural characteristics of the Cabernet Sauvignon grape

A

It is thick-skinned and late-ripening

87
Q

What effect does Cabernet’s thick skin have on it’s resultant wines?

A

It has an abundance of colour, flavour and tannin

88
Q

What is the effect on flavour of Cabernet Sauvignon not ripening properly?

A

Wines can be astringent tannins and herbaceous flavors

89
Q

Of which area is Cabernet the classic grape?

A

Haut-Medoc in Bordeaux

90
Q

Describe the range of flavours/styles that Cabernet gives in the Haut-Medoc

A

In youth: Grippy tannins. Cedar and Blackcurrant leaf aromas.

With age: Softer tannins. More expression flavors.

91
Q

What is the effect of Merlot on Cabernet-based wines?

A

It gives juicy plum flavours and a smoother texture to the wine

92
Q

Where else in Europe is Cabernet most notably found?

A

South of France, Italy and Spain

93
Q

How are Cabernet-based wines usually made in non-Bordeaux areas of Europe?

A

It is usually blended with indigenous varieties

94
Q

Name two european varieties other than Merlot with which Cabernet is often blended outside of France? Where is it done?

A

Sangiovese - Italy

Tempranillo - Spain

95
Q

What style is Cabernet made into outside of Europe?

A

Blended and single-variety

96
Q

What styles/flavours are achieved by Cabernet in the warmer non-european areas?

Why?

A

Full-bodies wines
Smooth tannins
Ripe blackcurrant and black cherry

Warm tempature and long hours of bright sunlight

97
Q

List some classic regions for the non-european production of Cabernet Sauvignon

A 
California: Napa Valley
Australia: Coonawarra and Margaret River
New Zealand: Hawke's Bay
South Africa: Stellenbosch
Chile: Colchagua Valley
98
Q

What usually happens with Cabernet grapes when they arrive at the winery? Why?

A

They are destemmed and crushed. The stems on whole bunches of this variety often give a herbaceous and astringent charecter to the wines and are therefore discarded.

99
Q

What quality does Cabernet Sauvignon have that makes it capable of producing wines that are deep in color?

A

Its thick skin

100
Q

How might the winemaker chose to maximize the extraction of color from Cabernet Sauvignon?

A

By leaving the grapes to macerate before fermentation begins

101
Q

What is the typical range of fermentation temperatures for Cabernet Sauvignon? What is the aim of fermenting at these temperatures?

A

26C - 30C (79F - 86F) - warm enough to achieve satisfactory levels of extraction, yet cool enough to promote fresh fruit flavours.

102
Q

What approach is taken towards temperature and cap management when fermenting/vinifying Cabernet Sauvignon? Why? When is this especially important to consider?

A

Cabernet Sauvignon grapes have high levels of tannins, therefore high temperatures and extractive cap management techniques are generally avoided towards the end of fermentation, especially if the tannins are not fully ripe.

103
Q

How may more gentle tannin extraction and tannin-softening be achieved when vinifying Cabernet Sauvignon?

A

A period of post-fermentation maceration

104
Q

How much new oak can be used when vinifying Cabernet? Why?

A

A high proportion of new oak can be used without overpowering the wine.

Due to the grape’s intense flavours, medium to full body and high tannins

105
Q

What kind of oak vessel is widely used for Cabernet wines?

A

French 225L barriques

106
Q

How long can Cabernet mature in oak for? What’s typical?

A

From six months to three/four years

12 to 18 months is typical

107
Q

Which features of Cabernet make it less suitable for a single-varietal wine?

A

High tannins and a lack of body

108
Q

What often plays the role of Merlot in Australian Cabernet blends?

A

Shiraz

109
Q

What is considered the ‘other’ great grape of Bordeaux?

A

Merlot

110
Q

How does Merlot compare with Cabernet in the vineyard?

A

It buds and ripens earlier than Cabernet

111
Q

In which areas of Bordeaux is Merlot dominant?

A

Saint-Emilion and Pomerol

112
Q

List the key points of the ‘International Style’ of Merlot

A

Grapes harvested as late as possible to generate the maximum possible degree of intense purple colour, concentrated blackberry and plum fruit and soft, velvety tannins.
Often matured in new oak to add toasty flavours

113
Q

Where is the international style of Merlot often made?

A

Many countries around the world, including some producers in Bordeaux.

114
Q

Describe the Bordeaux style of Merlot

A

Harvested earlier to make wines of medium body and medium alcohol, but which can have higher acidity and more fresh red fruit character, as well as some vegetal, leafy aromas.

115
Q

Where is the traditional style of Merlot often found?

A

Rarely outside of Bordeaux

116
Q

How is Merlot usually treated at the winery?

A

Similarly to Cabernet
* Destemmed and crushed
* Pre-fermentation maceration may enable the winemaker to extract greater color and flavor if desired
* Less rigorous extraction may be needed during fermentation (as it has suppler skins than Cabernet)
* New oak often used for maturation to enhance complexity and add toast, vanilla and clove notes. 12 - 18 months in oak is common.

117
Q

Describe the key viticultural characteristics of Pinot Noir

A

Thin-skinned
Early budding
Early ripening

118
Q

What is the consequence of Pinot Noir being such an old variety?

A

There are many clones with varying characteristics

119
Q

List two styles into which Pinot Noir can be made

A

Light and fruity with red cherry notes

Complex and earthy with flavours of spice and forest floor

120
Q

What is the big challenge of vinifying Pinot Noir in the winery?

A

Extracting maximum colour and tannin without overworking the juice

121
Q

Why is it important not to overwork the juice of Pinot Noir?

A

The elegance of the primary aromas can be lost or overwhelmed

122
Q

Why is maximum extraction a key aim of the winemaker when dealing with Pinot Noir?

A

Colour and tannin can be tricky to extract from its skins

123
Q

Which climates is Pinot Noir best grown in? Why?

A

Cool to moderate climates

It is an early ripening variety

124
Q

Describe entry-level red Burgundy wines

A

Very light with marked acidity and a hint of oak for structure

125
Q

Describe red wines from the better sites in the Cote d’Or

A

Greater intensity and complexity than cheaper alternatives with flavours ranging from delicate and floral, to more spicy and tannic

126
Q

What is the risk of Pinot Noir being grown in cooler environments/years?

A

They may not ripen fully, leading to vegetal notes like cabbage and wet leaves

127
Q

Where else in Europe is well known for high-quality Pinot Noir?

A

Baden in Germany

128
Q

List some regions in the new world which produce high quality Pinot Noir

A
  • California: Los Carneros and Sonoma
  • New Zealand: Martinborough, Marlborough and Central Otago
  • Australia: Yarra Valley, Mornington Peninsula and Tasmania
  • South Africa: Walker Bay
  • Chile: Casablanca Valley
129
Q

What happens to the flavours of Pinot Noir if its climate is too hot?

A

Fruit flavors become jammy and unattractive

130
Q

Is Pinot Noir destemmed and crushed at the winery?

A

Sometimes

131
Q

What will typically happen to Pinot Noir before fermentation?

A

Pre fermentation maceration will typically take place to maximise colour and flavour extraction

132
Q

What is becoming increasingly popular when fermenting Pinot Noir? What does this achieve?

A

Include a portion of whole bunches in the ferment

It generally enhances red fruit and floral characteristics of PN

133
Q

How does fermentation occur when whole bunches are used?

A

The bunches are gradually crushed by a series of punch-down operations, and fermentation continues on skins once the grapes have been broken up

134
Q

What fermentation temperature is common for Pinot Noir?

A

Above 30C (86F)

135
Q

Why is Pinot Noir often fermented at such high temperatures?

A

To extract more colour, flavour and tannin for longer aged wines

136
Q

When may Pinot Noir be fermented at cooler temperatures?

A

For lighter, fresher styles

137
Q

Which post fermentation practice in the winery is not widely used for Pinot Noir?

A

Post-fermentation maceration

138
Q

Describe oak usage when making Pinot Noir wines and explain why.

A

It is common, with premium examples spending 12 - 24 months in oak.
PN’s delicate flavours can be overpowered by new oak, so many winemakers use 2nd and 3rd fill barrels and only a small proportion of new oak barrels.

139
Q

With which varieties is Pinot Noir usually blended?

A

It’s not usually blended

140
Q

Why may a winemaker blend Pinot Noir with other Pinot Noir?

A

The components of the blend may come from different vineyard plots or undergone different treatments the winery

141
Q

What is the aim of blending different treatments/plots of Pinot Noir?

A

To increase complexity or improve consistency

142
Q

Describe the best Pinot Noir wines?

A

They can develop in bottle for many years, gaining flavours of forest floor and mushroom

143
Q

What is the role of oak in Rose winemaking?

A

It’s rarely used

144
Q

What are the three main methods of Rose wine production?

A

Direct Pressing
Short Maceration
Blending

145
Q

Briefly describe the ‘direct pressing’ method of Rose wine production

A

Black grapes are crushed and pressed in the same way as for white wine, extracting a little colour.

146
Q

What style of Rose does direct pressing create?

A

The most delicately coloured

147
Q

What is the danger when using the direct pressing method of creating Rose?

A

Care has to be taken not to extract too much tannin.

148
Q

Describe short maceration as a process of creating Rose wines

A
  • Black grapes are crushed and allowed to macerate to extract colour and flavour - duration will depend on how much color and tannin the winemaker wants to extract from the skins.
  • Maceration may or may not continue into fermentation
  • Free run juice is drained off the skins and fermented at cool tempatures, as if it were a white wine
149
Q

Where in the EU is blending permitted as a means of creating Rose?

A

For Rose Champagne

150
Q

Describe the key viticultural characteristics of Shirah/Shiraz.

A
  • Thick darkly colored skins
  • Will not ripen in very cool climates
151
Q

What are the two classic styles of Syrah?

A

Medium bodied with pepper and fresh black fruit aromas to smooth and full bodied with intense very ripe black fruit flavors and hints of liquorice.

152
Q

What makes the best examples of Syrah/Shiraz suitable for long term ageing?

A

Intensity of fruit flavors, deep color and high tannins.

153
Q

In Europe, where is Syrah most famously grown?

A

Northern Rhone

154
Q

What impact does the vineyard site have on the different styles produced in Northern Rhone? Provide two examples.

A

The climate is at the coolest limit for Syrah to ripen and therefore style depends on vineyard site.
* Lesser sites = light wines with simple black fruit and herbaceous flavors, and often slightly grippy tannins
* South facing slopes, such as those found in Cote Rotie and Hermitage, can produce fuller bodied wines with berry flavors and hints of pepper, often complemented by notes of meat and leather after a little ageing.

155
Q

Where else is Syrah widely grown in France? How does the climate impact the final wine in these regions.

A

Languedoc and Roussillon - warmer climate here provides wines with riper flavors and tannins.

156
Q

In Languedoc and Roussillon what other varities may Syrah be blended with?

A

Grenache, Mourvedre, Carignan and Cinsault

157
Q

In Australia, what are 5 famous regions for Shiraz?

A
  • Barossa Valley
  • Hunter Valley
  • Great Southern
  • Geelong
  • Heathcote
158
Q

What is the classic style of Shiraz in Hunter Valley and Barossa Valley? Why?

A

Hot regions, such as these, produce soft earthy, spicy styles with concentrated black fruit aromas.

159
Q

What is the classic style of Shiraz in Great Southern, Geelong and Heathcote? Why?

A

Cooler regions, such as these, produce leaner more peppery styles.

160
Q

List other classic countries and regions producing Syrah/Shiraz, outside of Australia and France.

A
  • Chile
  • South Africa
  • Hawke’s Bay in NZ
  • Washington State (USA)
161
Q

**Where and how **can full bodied intensely ripe Syrah/Shiraz with high alcohol be made?

A

Can be produced in warm and hot climates. The wines are typically subjected to vigorous cap management to extract max color, flavor and tannin from ripe to over-ripe grapes.

Toasty flavors from a high proportion of new oak may compliment the concentrated fruit flavors.

161
Q

**Where and how **might a winemaker make a more restrained and elegant style of Syrah/Shiraz?

A

In a warm or hot climate, it often starts by harvesting earlier, resulting in a lower alcohol wine.

In both warm/hot climates and moderate climates, the winemaker would then:
* Tend to use gentler cap management techniques
* May include a proportion of whole bunches in the fermentation
* A fine tannin structure may be achieved by an extended post-fermentation maceration to extract and smooth tannins and a # of winemakers are swapping their 225L barriques for 300-500L barrels, using older oak.

162
Q

Describe the key viticultural characteristics of Grenache/Garnacha.

A
  • Late ripening
  • Needs to be planted in warm or hot climates
  • Has a high tolerance for drought conditions
  • Sweet and thin skinned grape
163
Q

Charectoristics of being a sweet and thin skinned grape give what attributes to a Grenache/Garnacha wine?

A
  • High in Alcohol
  • Low in Acidity
  • Full-Bodied
  • Soft Tannins
  • Red Fruit Flavors
163
Q

In Spain, where is Garnacha an important blending partner?

A

Priorat and Rioja

164
Q

In Priorat, Garnacha is an important blending partner with which varietal? What style of wine is produced as a result?

A

Blended with Carignan to produce deeply colored wines with high level of tannin, fresh black fruit and toasty oak.

165
Q

In Rioja, Garnacha is an important blending partner with which varietal? What does it contribute to the blend?

Where is it mainly planted within Rioja?

A

Blended with Tempranillo, it contributes perfume, body and alcohol to the wine.

Rioja Oriental

166
Q

Other than red wine, what other style of wine can be made from Garnacha?

A

Rose

167
Q

Aside from Priorat and Rioja, which other regions in Spain is Garnacha widely grown?

A

Calatayud, Carinena and Navarra

168
Q

What is the most widely grown varietal in the Southern Rhone?

A

Grenache

169
Q

In which appelation does Grenache arguably make its finest wines in France?

A

Chateauneuf-du-Pape

169
Q

Describe the style of Chateauneuf-du-Pape wines.

A

Grenache is usually blened with other varietals, in particular Syrah and Mourvedre, to produce full bodied, richly textured wines with concentrated spicy red fruit.

170
Q

Other than Southern Rhone, where else in France is Grenache widely planted? Describe the style of wine of wine made.

A

Languedoc and Roussillon - often blended with Syrah, Mourvedre, Carignan and Cinsault. Wines vary in style depending on the blend of the grapes and the vineyard climate, but most tend to have spicy, perfumed charector reminiscent of local herbs.

171
Q

Outside of Europe, where is the highest quality Grenache produced?

A

Australia, particularly Barossa Valley and McLaren Vale.

172
Q

What style of Grenache was traditionally made in Barossa Valley and McLaren Vale? In what style are they being made now?

A

Used to be made in intensely concentrated, full bodied styles with high levels of alcohol.
Now made with more restraint.

173
Q

What is a key charectoristic of some Grenache vines planted in Barossa Valley and McLaren Vale and what impact does it have on the resulting wine?

A

Old bush vines yield low volumes of high concentrated grapes, giving robust, ripe wines with intense flavors of red berries and peppery spice.

174
Q

Upon arrival to the winery how is Grenache typically processed?

A

Tends to be destemmed and crushed on arrival to the winery.
However, sometimes a proportion of whole bunches are retained.

175
Q

What is a common technique used on Grenache prior to fermentation? Why?

A

Pre-fermentation maceration is common, promoting the extraction of color and flavor before alcohol levels rise in fermentation.

176
Q

Why may a winemaker chose to retain a proportion of whole bunches of Grenache?

A

To enhance the ripe red fruit flavors of the grape.

176
Q

What type of vessel is fermentation usually conducted in for Grenache?

A

Usually conducted in an open-top fermenter made from SS or cement, although some producers may choose old oak.

177
Q

What winemaking technique may be carried out after fermentation for Grenache? Why?

A

Post-fermentation maceration may be carried out if the winemaker wantes to enhance the tannic structure of the wine. However, usually Grenache will be drained off the skins at the end of fermentation.

178
Q

What type of cap management tends to be used for premium Grenache? Why?

A

Gentle cap management techniques such as punching down are used on premium wines to produce wines with more finesse.

179
Q

What type of vessel is Grenache typically matured in? Why?

A

Usually matured in large vessels such as foundres made from old oak, as the toasty notes from new oak can overwhelm the fruit flavors.

179
Q

In hot climates Grenache can have features that make it condusive to a blend. What are these features? What are examples of two other varietals that can be blended with Grenache in this scenario and what do they contribute to the blend?

A

In hot climates, grenache can be jammy and high in alcohol and therefore grape varieties even more tolerent of heat, such as Carignan and Mourvedre, can lend fresher fruit flavors as well as greater color and tannin to the blend.

179
Q

Is Grenache always part of a blend or is it commonly made into varietal wine as well?

A

Rarely made as a varietal wine.

WSET 3 (2nd Edition) (11 decks)

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